Fried Potatoes with Spicy Aioli
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
Potatoes:
1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
Kosher salt
Spicy Aioli:
1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt
Favorite fat, for frying (I love saved bacon fat or duck fat)
2 scallions, thinly sliced on a bias, to garnish
Directions
- For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.
- For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.
- To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.
- With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.